Crust:

24 graham crackers, crushed
1/4 c. butter
1/4 c. sugar

Mix together and line bottom and sides of pan. Save 1/2 c. for topping.

Filling:

3 c. milk
1/2 c. sugar
3 tbsp cornstarch
1/4 c. poppy seed
4 egg yolks

Put in double boiler and boil until thick, then add 2 Tbsp butter and vanilla to taste. Beat egg whites until stiff. Put on top and sprinkle with the 1/2 c. crumbs and bake in a moderate oven for 20 minutes.